Sweet Potatoes for the Fall Table
Sweet potatoes are one of my favorite sides to bring into a fall dinner. They roast up tender and caramelized, and their natural sweetness gives you plenty to work with. Here, I pair them with a maple-Dijon glaze that turns glossy in the oven and coats every bite.
The result feels a little special without asking much of you. It’s the kind of side dish you can make for a regular dinner and happily serve again when the holiday table comes around.
Maple, Dijon, and a Little Fall Spice
Pure maple syrup brings a warm sweetness to the glaze, while Dijon mustard gives it a savory bite. Butter makes it rich, and a splash of apple cider vinegar keeps the flavors lively.
I added a small amount of my Fall Spice Blend to the potatoes before roasting. You won’t get a mouthful of cinnamon; you’ll get a subtle warmth that feels right with the maple and the roasted sweet potatoes.
The Part Worth Waiting For
The sweet potatoes are good when they first come out of the oven, but those last few minutes with the glaze make the dish. The maple mixture bubbles around the potatoes and settles into a shiny coating. You get tender centers, caramelized spots, and a little tang from the mustard and vinegar in each bite.
Serve them while they’re warm, when the glaze is glossy and the contrast between the soft potatoes and their roasted surfaces is at its best.
Make Them Part of Dinner
I’d serve these with pork chops or roast chicken, especially with something green on the plate to round out the meal. They also make sense beside turkey, ham, and the other savory dishes at a fall gathering.
If you have leftovers, warm them in the oven so the potatoes heat through and the glaze loosens again. They make a pretty good addition to lunch the next day, too.
Maple-Dijon Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes cut into ¾-inch cubes
- 2 tablespoons avocado oil
- ¾ teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon Fall Spice Blend
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon butter melted
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 425°F. In a large bowl, toss the sweet potatoes with the oil, salt, pepper, and Fall Spice Blend. Spread them in a single layer on a large sheet pan.
- Roast for 20 minutes. Turn the sweet potatoes, then roast for another 10 to 15 minutes, until tender and browned around the edges.
- While the sweet potatoes finish roasting, add the maple syrup, Dijon mustard, melted butter, and apple cider vinegar to the same bowl. Whisk until smooth.
- For the most even coating, transfer the roasted sweet potatoes back to the bowl and toss gently with the glaze. Or drizzle the glaze over the potatoes on the sheet pan and turn them to coat. Spread the potatoes in a single layer and return them to the oven for 4 to 6 minutes, until the glaze bubbles and clings to them. Serve warm.